Menu Correct for 20th February 2019. Lunch is served daily from 12.00 till 2.30 pm.
We serve Sunday Lunch 12.30 to 3pm every Sunday. A copy of our Sunday Lunch Menu can be found here.
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Starters
Mackerel
Blowtorched Mackerel, Beetroot Textures, Coriander
Asparagus
Poached Asparagus, Slow Cooked Duck Egg, Basil, Pine Nut
Venison
Venison Carpaccio, Parsnip, Blackberry, Truffle
Mains
Halibut
Halibut, Spinach, Kohlrabi, Parmesan
Guinea Fowl
Guinea Fowl, Turnip, Rosemary, Madeira, Hen of the Woods
Waldorf
Celeriac, Pickled Walnuts, Apple, Celery, Sea Vegetables
Desserts
Chocolate
Chocolate Pave, Orange Mousse, Soil
Rhubarb
Poached Rhubarb, Tonka Bean, Ginger, Nasturtium
Selection of British Cheeses
Selection of Cheeses from the Award Winning Courtyard Dairy, Lavoche, Jelly, Grapes, Chutney
1 Course - £16.50
2 Courses - £23.75
3 Courses - £30.00
Terrace Menu - Bar, Lounges and Gardens
Homemade Soup of the Day - £6.50
With Fresh Bread Rolls
Beetroot Salmon Gravlax - £8.50
Beetroot Textures, Herb Garden Salad
Sausage and Mash - £12.00
Seasonal Vegetables and Onion Gravy
Fish of the Day - £14.00
Buttered New Potatoes, Seasonal Vegetables, Herb Butter Sauce
Caesar Salad - £7.50 With Chicken - £11.50
Gem Lettuce, Croutes, Parmesan, Anchovies
Goats Cheese - £8.00
Goats Cheese Bruschetta, Warm Pesto Salad
Sandwiches
(All served on White or Brown Bread, with Coleslaw, Crisps and Side Salad)
Free Range Egg Mayonnaise and Cress - £6.00
Cheddar Cheese and Chutney - £6.50
Honey Roast Ham and Wholegrain Mustard - £7.25
Smoked Salmon and Cream Cheese - £7.95
BLT Bacon, Lettuce and Tomato - £8.00
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Filter Coffee £2.75
Decaffeinated Coffee is Available
Items on this Menu are prepared using local, seasonal and Organic ingredients or produce where possible. Fish is sourced from sustainable stocks. Some dishes may contain nuts or nut oil, please ask for details.
Allergen Information
Please advise our staff of any food allergy issues at the earliest opportunity, so that they can assist with appropriate menu choices. As our menus change frequently, it may be necessary to seek guidance from the Chefs in some instances.